Tag: goat cheese

Cherry tomatoes, the petite jewel of the tomato family, so versatile, wonderfully delicious tossed in a salad, added to a casserole or baked parmesan style. I like to serve this dish either a side dish or as a lunch entree with a salad and fresh bread.

I was in the mood for egg salad one day but not an ordinary egg salad so I just started mixing some of my favorite ingredients. If I do say so this turned out delicious. I will caution that this egg salad is very rich so just eat a smaller portion with a wonderful salad of fresh vegetables. My philosophy has always been that you can eat well staying thin and fit if you use portion control of rich foods. I like to balance my meals with more greens and fresh vegetables less high caloric foods. If I make and eat a rich dish I watch my portion. Also exercise is essential for staying fit and healthy. Find a physical activity that you enjoy to incorporate into the fabric of your day then you will always have time for exercise! Back to food I do believe that presentation is so important even if you are eating alone, make it look good! I made a colorful salad placing a small amount of egg salad in the center, drizzled some balsamic vinegar for a beautiful and wonderfully tasting dish. Did I mention so easy too!

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Warning Warning, this is not a low calorie salad. With that being said every once in a while you have to eat something sinfully rich, high in calories and just plain yummy! Those of you who know me know that I do hot yoga three times a week, run 15-20 miles per week, weight train, boot camp and I love to work in my garden, hard. So it’s not like I am a couch potato, stuffing my face with chocolates! Every so often I love to each something that’s totally fattening without any guilt or fear. I just plain savory the dish and move on. Oh, don’t forget it is about portion control too, I just eat a little. This Three Cheese Mac and Cheese Salad I serve in the summer with other salads that are more healthy, lower in fat and calories giving my guest the option. I must again warn that this salad is additive. When I mentioned to my daughter another yogi and runner that I was going to blog this salad she said oh I remember that salad very well!

1 box of elbow macaroni

3 tablespoons olive oil

2 cups shredded cheddar cheese

5 ounces crumbled goat cheese

1 cup grated Parmesan cheese

1 cup mayonnaise ( I like mayonnaise made with olive oil)

1/2 cup milk (regular or low fat)

2 tablespoon dry mustard

1 bunch scallions, chopped, just the white part

1 cup celery chopped

1/4 teaspoon black pepper

three hard boiled eggs, sliced in half

paprika

Cook macaroni according to package instructions. Drain macaroni and place immediately in a large bowl. Toss with olive oil. Add three cheese one at time, stirring to combine after each addition. Continue to stir until cheeses are melted and mixed. In a small bowl combine mayonnaise, milk and dry mustard. Pour on cheese and macaroni thoroughly combining. Add scallions, celery and pepper. Stir until evenly mixed. Place eggs on top of macaroni and sprinkle with paprika.

Chill until ready to serve. This is great to make a day head with the flavors intensifying as the salad chills.

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Who doesn’t love a good Mac and Cheese! I love all the different twist on classic Mac and Cheese. Since cheese is one of my favorite foods I’ve made this Mac and Cheese with three different cheese, milk and cream, to make it so so good!

Preheat oven to 400°F.
Cook and drain macaroni according to package directions; set aside.
In a large saucepan melt butter.
Add flour mixed with salt and pepper, using a whisk to stir until well blended.
Pour milk and cream in gradually; stirring constantly.
Bring to boiling point and boil 2 minutes (stirring constantly).
Reduce heat and cook (stirring constantly) 10 minutes.
Add shredded cheddar little by little then goat cheese and simmer an additional 5 minutes, or until cheeses melts.
Add macaroni to the saucepan and toss to coat with the cheese sauce.
Transfer macaroni to a buttered baking dish.
Combine Parmesan cheese and bread crumbs. Sprinkle with breadcrumbs. Top with butter.
Bake 20 minutes until the top is golden brown.